Stroganoff over "Stuff" of Your Choice

1 lb. lean ground beef, browned with

3/4 c. chopped onion

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2 T. flour

1/4 c. butter

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1 clove garlic, minced

1/4 teaspoon black pepper 

1 teaspoon salt

1 tablespoon Ketchup

1 teaspoon Worcestershire sauce

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1 can cream of mushroom soup (low fat, low sodium if possible)

1 c. sour cream (low fat will work okay)

1 of 4 oz. can sliced mushrooms, drained (optional)

4 cups rice, cooked as directed on package

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DIRECTIONS:

Brown lean hamburger with onions.  Drain any grease.

Make sauce by adding flour and butter to drained hamburger.

Add garlic, pepper, salt, Ketchup, Worcestershire sauce, soup and then the sour cream. Heat through but don't let it bubble as in boiling.

Serve over cooked rice (or, cooked egg noodles-- or, mashed potatoes).

Baked French Toast "Casserole" with Maple Syrup

 Recipe courtesy Paula Deen

Prep Time: 20 min

Inactive Prep Time: 8 hr 0 min

Cook Time: 40 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half 'n half*, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

* If I have whole milk on hand, I don't buy half 'n half-- in other words, I end up using 3 cups of whole milk (total).

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

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If you want to include it, you prepare the following and spread on top just before baking:

Praline Topping:

• 1/2 cup (1 sticks) butter
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1 tablespoons light corn syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

When I'm preparing the bread for refrigeration over night, I also prepare the following Praline Topping and set that in the refrigerator.  In the morning, I break the 'cooled/stiff' praline mixture up and spread bits of that over the top of the bread slices before baking (sticking some crumbs of it in between the slices).

Spread Praline Topping evenly over the bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with maple syrup

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Apple Squares (Cake)

First, preheat the oven to 350-degrees, and grease/spray 9x13" pan.

Mix together and set aside:

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Mix together in another bowl:

1/2 cup (1 stick) butter, melted

1 cup packed brown sugar

1 cup white granulated sugar

2 eggs

2 teaspoons vanilla extract

Now, blend the flour mixture into the sugar mixture until just combined, then add:

2 cups peeled and chopped apples (some fine pieces, and some not-so-fine) and 1/2 or 1 cup finely chopped walnuts OR pecans (optional)

Spread the above combined mixture evenly into a greased 9x13" pan. 

*Before baking, sprinkle top of batter with a mixture of:

2 tablespoons white sugar

2 teaspoons ground cinnamon

Bake for 25 to 30 minutes in preheated 350-degree oven; finished bars should spring back when lightly touched.  Cool in the pan, and then cut into squares.

*If you don't care for the topping of cinnamon/sugar, you could omit that step and later drizzle a vanilla or "browned butter"** frosting glaze over them once they have cooled.

** "Browned butter" glaze is made as follows:

Heat ½ stick butter in pan until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk and then some SIFTED powdered sugar till you have the amount of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.  Quickly, drizzle this over the bars before it gets to firm to 'drizzle'.